Best Salmon Nicoise With Caper Dressing Recipes

SALMON NICOISE WITH CAPER DRESSING

Salmon Nicoise with Caper Dressing image

Lemony caper vinaigrette heightens the flavors of sweet summer corn and crisp, cool cucumber in this unconventional take on salade Nicoise.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 40m

Number Of Ingredients 10

Ingredients

1/2 teaspoon grated lemon zest and 2 tablespoons juice, plus lemon wedges, for serving
1/2 cup extra-virgin olive oil
2 tablespoons capers, rinsed and drained
Coarse salt and freshly ground pepper
1 pound baby yellow potatoes
12 ounces green beans, trimmed
4 ears corn, cut into 1-inch coins
4 skin-on salmon fillets (5 ounces each), room temperature
3 mini cucumbers, or 1 English cucumber, sliced on the bias
Olives, such as Nicoise

Steps:

Whisk together zest and juice, 7 tablespoons oil, and capers; season with salt and pepper.
In a large pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil and cook until easily pierced with the tip of a knife, 7 to 9 minutes. Transfer to a plate with a slotted spoon. Add beans to pot; boil until crisp-tender, 3 to 4 minutes. Add corn and boil 1 minute more; drain.
Season fish with salt and pepper. Heat a large skillet over medium-high; swirl in remaining 1 tablespoon oil. Add fish, skinside down; cook, flipping once, until skin is crisp and fish is just cooked through, 5 to 6 minutes. Serve, with potatoes, beans, corn, cucumbers, olives, dressing, lemon wedges, salt, and pepper.

WARM SALMON NIçOISE

Warm salmon Niçoise image

A fresh way to serve a salmon fillet. Summery and light, this Niçoise is a lovely summer dish

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 8

Ingredients

400g baby new potato , halved
2 salmon fillets , skin on, (about 140g/5oz each)
small handful black olive (we like Kalamata)
small handful sundried tomato , chopped
1 garlic clove , crushed
juice 1⁄2 lemon
1 tbsp olive oil
200g green beans

Steps:

Bring half a large steamer to the boil, tip the potatoes into the water, then lay the salmon fillets, skin-side down, in the steamer basket. Cover and cook for 6-8 mins until the salmon is cooked through, then remove and set aside. Continue to cook the potatoes for another 5-8 mins until tender, adding the beans for the final couple of mins. Drain the veg, then tip into a large bowl.
Add the olives and tomatoes to the potatoes and beans, then gently flake in chunks of the cooked salmon, discarding the skin. Whisk together the garlic, lemon and oil with some seasoning, and loosen with a few drops of water. Pour the dressing over the salad, toss well, and serve.

Nutrition Facts : Calories 518 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 1.32 milligram of sodium